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Chuchu refogado
Chuchu refogado: Minas-style chayote sautéed with garlic, onion and tomato until tender
Chayote is so cheap and common in Minas Gerais that Brazilians joke it tastes of nothing; this everyday refogado proves the point wrong. Peeled and diced, it is softened in garlic, onion and a little tomato with its own juices until it turns tender, pale green and silky, picking up all the flavour of the base. It is the side you find at every self-service lunch in Belo Horizonte, alongside rice, beans and couve, and works with grilled tofu, eggs or a bean stew. Adding water is the most common error: chuchu releases plenty of liquid, and extra water makes it bland and soupy. Chef's tip: rub a little oil on your hands, or wear gloves, before peeling; the cut fruit releases a sticky sap that leaves your skin tight and dry.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (4)
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Method
0/5 doneStep 1: Warm 2 tbsp olive oil in a wide pan over a medium heat. Add 1 onion and cook for 3 minutes, until soft and translucent.
3 minStep 2: Add 2 cloves garlic and cook for 1 minute, until fragrant but not brown.
1 minStep 3: Stir in 1 tomato and cook for 2 minutes, until it starts to break down.
2 minStep 4: Add 3 chayotes (chuchu), 1 tsp salt and ¼ tsp black pepper and stir well. Cover and cook over a medium-low heat for 10–12 minutes, stirring once or twice, until the chayote is tender and translucent but still holds its shape.
11 minStep 5: Uncover and cook for 1–2 minutes more if there is a lot of liquid. Scatter with 2 tbsp parsley and spring onion (cheiro-verde) and serve.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chuchu refogado take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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